Heavy Cream vs. Heavy Whipping Cream: What’s the Difference?

Whipped cream is a beloved topping for many desserts, and it’s also a key ingredient in many sauces and soups. But when you’re at the grocery store, you might be confused by the different types of cream available. What’s the difference between heavy cream, heavy whipping cream, and regular whipping cream? Can you use them interchangeably?

Heavy Cream vs. Heavy Whipping Cream: The Same, But Different

The good news is that you don’t have to stress too much about the difference between heavy cream and heavy whipping cream. They are essentially the same product, both containing over 36% milk fat. The only difference is the name, which may vary depending on the brand.

Whipping Cream: A Lighter Option

Whipping cream, on the other hand, is slightly different. It contains 30% to 35% milk fat, making it a bit lighter than heavy cream or heavy whipping cream. It’s sometimes labeled as “light whipping cream.”

Choosing the Right Cream for Whipping

Heavy cream and heavy whipping cream are the best choices for making whipped cream. Their high fat content allows them to whip up well and hold their shape, creating those beautiful, fluffy peaks we all love.

Whipping cream can also be whipped, but it will have a lighter, airier texture and won’t hold its peaks for as long. This makes it a good option for toppings that don’t require a lot of structure, such as fruit salads or ice cream.

Using Cream in Recipes

For recipes like creamy soups, you can use heavy cream, heavy whipping cream, or whipping cream, depending on how rich you want the end result to be. Use whipping cream for something a little lighter, and heavy cream for the creamiest possible result.

Can You Use Heavy Whipping Cream Instead of Heavy Cream in Recipes?

Yes, you can definitely use heavy whipping cream instead of heavy cream in recipes. They have the same amount of milk fat, so they will perform similarly. Just keep in mind that if you use whipping cream (not heavy whipping cream), you’ll get a lighter result.

The next time you’re at the grocery store, don’t worry too much about the difference between heavy cream and heavy whipping cream. They are essentially the same product, and you can use them interchangeably in most recipes. Just choose the type of cream that best suits your needs, whether you’re making whipped cream, a creamy soup, or a decadent dessert.

Additional Tips

  • When whipping cream, make sure it’s cold. Cold cream whips up better and holds its shape longer.
  • Use a clean bowl and whisk when whipping cream. Any fat or residue can prevent the cream from whipping properly.
  • Don’t overwhip the cream. Once it forms stiff peaks, stop whipping. Overwhipping can turn the cream into butter.
  • If you’re making a sauce or soup with cream, add it towards the end of cooking. This will prevent the cream from curdling.
  • If your cream does curdle, don’t worry! You can still use it in your recipe. Just whisk it vigorously until it becomes smooth again.

Enjoy your delicious and creamy creations!

The Pioneer Woman 5-Piece Measuring Bowls & Cup Set

Actually, there is no difference, but be sure to carefully read the label. The only difference between heavy cream and heavy whipping cream is that the former is slightly thicker than the latter due to its lower fat content. In summary, if the word “heavy” is present, the food type is higher in fat; if not, it is lighter.

This soup is so creamy! Chuck roast, butter, heavy whipping cream and salt #short #carnivore #shorts


How do you add heavy cream to soup without curdling?

You can warm the cream, or “temper” it, which is what I do. Take about half a cup of the hot broth and slowly add your cream to that, stirring constantly. Then you can pour the cream mixture back into the soup and it should be fine.

Will heavy cream curdle if added to hot soup?

This is an easy one, because the fat content of heavy cream is so high that you can heat it, boil it, and even reduce it to your heart’s content. It won’t break, or separate. But do be aware that high acid additions — like citrus, wine, or tomatoes for example — might curdle it a bit.

What kind of cream do you use for soup?

Double cream It contains no thickeners, boasts 45 to 60 per cent milk fat, and is ideal for dollopping on your desserts, adding to your baking and stirring into soups and slow-cooked meals (we’re talking rich, comforting goulash here) to give that extra creamy texture and taste.

Can I use whipping cream in soup instead of half-and-half?

So, if you’re cooking something forgiving like soup or mashed potatoes, heavy cream and half-and-half are virtually interchangeable in equal amounts, yes—both will give you that creamy texture we all love and crave. Just be mindful that heavy cream contains more fat, so it will taste much richer.

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